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Simple Chicken Noodle Soup (Phở Gà style)
A warm, aromatic bowl of Vietnamese-inspired chicken noodle soup featuring a clear, fragrant broth simmered with ginger and star anise. Tender shredded chicken and soft flat rice noodles come together in under an hour, topped with fresh herbs, bean sprouts, and a squeeze of lime.
For 4 servings
- roast · ~8 min
Char the onion and ginger.
1.Place halved onion and ginger coins on a dry pan over medium-high heat.2.Let them char for 3-4 minutes per side until blackened and fragrant.TIPCharring brings a deep smoky sweetness essential for an authentic broth. - roast · ~1 min
Toast the coriander seeds.
1.In the same dry pan, add coriander seeds.2.Toast for 1 minute over medium heat until aromatic, then remove. - prep · ~2 min
Rinse the chicken.
Wash the chicken legs thoroughly and place them in a large stockpot with enough water to cover (about 6 cups).
- boil · ~5 min
Parboil and clean the chicken.
1.Bring the pot to a boil over high heat.2.Boil for 3 minutes, then drain the chicken and rinse away any scum.3.Clean the pot and return the chicken to it.TIPThis quick parboil removes impurities and keeps the final broth crystal clear. - simmer · ~25 min
Simmer the broth.
1.Add charred onion, ginger, star anise, cardamom, toasted coriander seeds, and fish sauce to the pot.2.Pour in 8 cups of fresh water and bring to a boil.3.Reduce heat to low, cover, and simmer gently for 25 minutes until chicken is very tender.TIPKeep the simmer low and gentle. A rapid boil will make the broth cloudy. - mix · ~3 min
Cook the rice noodles.
While the broth simmers, cook the flat rice noodles in a separate saucepan according to package directions. Drain and set aside.
- prep · ~5 min
Shred the chicken.
1.Remove the chicken legs from the pot and let them cool slightly.2.Discard the skin and bones, then shred the meat using two forks.TIPShredding while still warm prevents the meat from drying out. - mix · ~2 min
Strain the broth.
Pour the broth through a fine mesh strainer into a clean pot. Discard all solids. Stir in the salt and keep the broth warm.
- assemble · ~2 min
Assemble the bowls.
1.Divide the cooked noodles among 4 bowls.2.Top with shredded chicken.3.Ladle the hot clear broth over each bowl. - garnish · ~1 min
Garnish with fresh herbs and serve.
Top each bowl generously with bean sprouts, cilantro, green onions, and jalapeno slices. Serve immediately with lime wedges and a drizzle of hoisin sauce.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Charring the onion and ginger in a dry pan adds a deep, smoky sweetness that mimics the traditional pho broth flavor.
- 2Parboil the chicken for 3 minutes, then rinse off the scum — this step is key to achieving a crystal-clear, clean-tasting broth.
- 3Keep the broth at a gentle simmer, not a rolling boil; a vigorous boil will emulsify fats and proteins, making the broth cloudy.
- 4Shred the chicken while it is still warm — it shreds more easily and stays moist and tender.
- 5Cook rice noodles just until tender (al dente) and rinse under cold water to stop cooking and prevent clumping.
- 6Serve the garnishes (herbs, sprouts, lime, chili) on a separate plate so each diner can customize their bowl as they eat.
- 7If making ahead, store the broth, shredded chicken, and noodles separately — combine only when reheating to keep noodles from absorbing all the liquid and turning mushy.
Adapt it for your goals.
Low-oil / Healthy
Remove the chicken skin before shredding, and use skinless chicken thighs or breast instead of legs. This cuts down on fat while keeping the protein lean, ideal for a lighter everyday meal.
Vegetarian / VeganVegetarian / Vegan
Replace chicken with firm tofu or extra-firm tofu, and use vegetable broth plus soy sauce (instead of fish sauce) as the base. Simmer with the same aromatics — you'll get a rich, comforting bowl that's fully plant-based.
Gluten FreeGluten-Free
Ensure your fish sauce is labeled gluten-free (most are, but check). Use tamari instead of hoisin sauce (hoisin often contains wheat) or skip hoisin altogether. The base recipe is inherently gluten-free with rice noodles.
High ProteinHigh-Protein
Boost protein by adding a soft-boiled egg or extra shredded chicken thigh to each bowl. You can also toss in a handful of edamame or sliced mushrooms to increase protein and fiber without altering the flavor profile.
Why this is on our healthy list.
Rich in Lean Protein
Chicken leg provides high-quality protein for muscle repair and satiety, while the bone-in cut adds collagen and minerals to the broth during simmering.
Supports Digestion
Ginger and star anise have natural digestive-soothing properties, and the warm broth is gentle on the stomach, making this soup a traditional comfort remedy for colds or upset tummies.
Low in Calorie-dense Fats
By skimming the broth and removing chicken skin after cooking, the final bowl is naturally low in saturated fat while still being rich and satisfying.
Hydrating and Electrolyte-Balancing
The broth base (water, fish sauce, salt) provides hydration and a light electrolyte boost, while lime juice adds vitamin C and fresh herbs supply antioxidants.
Frequently asked questions
Yes, but breast cooks faster and can dry out. Reduce simmer time to about 15-18 minutes and check for doneness. Consider brining or using bone-in, skin-on breast for the best flavor and moisture.
